4 eggs, separated 1 cup sugar 2½ cups milk Vanilla or nutmeg to taste ½ cup water and another 2 tbsp of water
Beat the egg yolks with half cup of sugar until fluffy. In a separate bowl, beat the egg whites until soft peaks appear. Add another quarter cup of sugar and beat until stiff.
Heat the milk in a large bowl or saucepan. Drop the egg whites by heaping tablespoon into the hot milk. When done, remove to a hot platter. The egg white balls take only one minute to cook.
When all the egg white is cooked, add the egg yolk and sugar mixture to the milk in the saucepan. Stir quickly until a golden cream forms. (Make sure that this mixture does not come to a boil). Flavor with vanilla or nutmeg to taste and pour over the egg whites.
Caramelize the remaining quarter cup of sugar and 2 tablespoons water over medium heat to obtain a light, golden syrup. Using a fork, pour the caramel in long shreds, over the egg snow until all the syrup has been used.